Margie’s Scottish Shortbread

Margie’s Scottish Shortbread


  • 3 cups flour
  • 1 cup corn starch or rice flour if you can find it
  • 1 lb butter room temp
  • 1 cup sugar


  • Beat butter and sugar ‘til soft and creamy.
  • Add flour very slowly but don’t over beat.
  • Turn out on floured board and knead very lightly until smooth.
  • Roll ¼ - ½ in. thick, cut into bars.
  • Prick top of bars with a fork.
  • Refrigerate at LEAST one hour.
  • Bake in 375° for 5 minutes, turn down to 325° for 30 minutes until golden brown.
  • When removed from oven, immediately sprinkle with a little sugar.
  • Enjoy!

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